sausage

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How's The Sausage Made? These Folks Really Want To Share The Knowledge

Deena Prichep | NPR | October 3, 2013

With the current bloom of artisanal small-batch producers across the country, you'd think that all you need to start up a new food business is a good idea and a lot of gumption. And for the most part, that's true. But when it comes to artisanal producers working with meat, you also need something else: a Hazards Analysis and Critical Control Points plan. Or, if you will, a HACCP. Read More »